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suggestions for Portabella mushrooms and asparagus

ckcgnfshnckcgnfshn Posts: 21
edited 4:28AM in EggHead Forum
Does anyone have any suggestions for cooking portabella mushrooms and asparagus on the BGE? Thanks


  • TomM24TomM24 Posts: 1,364
    Asparagus sprinkle with parmesan and wrapped in philo dough

    Mike in Abita Shrooms with tomato basil and mozzarrela
  • Mahi-MahiMahi-Mahi Posts: 162
    Great Ideas. I have been looking for more things to grill other than meat. Thanks again
  • Mahi-MahiMahi-Mahi Posts: 162
    Great Ideas. I have been looking for more things to grill other than meat. Thanks again
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I've done various combinations that involve the following:

    1) Marinate them in italian dressing
    2) Grill them gills down for about 4 minutes
    3) Turn them over and place goat cheese, feta cheese, provolone, you name it, and grill another few minutes.
    4) Instead of or in addition to the cheese, grill some thick slices of a sweet onion and then place one slice on the mushroom after you flip it over.
    5) Spread some canned tomatoes and lime and chilies on the gill side before adding cheese or onion. (I can see the blue and yellow can in my mind, but the brand name escapes me.)

    Hopefully, you get the idea. Anything that you might like with a mushroom, you can probably put on the portabella after you grill the gill side and flip them over. Good luck!
    The Naked Whiz
  • Michael BMichael B Posts: 986
    Grilled Stuffed Portabello Mushrooms

    • 4 large portabello mushrooms
    • 10-12 ounces baby spinach, washed
    • Extra virgin olive oil
    • 1/2 cup onion, finely chopped
    • 2 teaspoons finely chopped garlic
    • 1 cup finely diced ripe tomatoes
    • 1/4 cup oil packed, sun dried tomatoes, thinley sliced
    • 1/4 cup pitted and coarsely chopped Kalamata olives
    • Kosher salt
    • Freshly ground black pepper
    • 1/4 cup fine, soft bread crumbs

    Cook the spinach in a saucepan for 1 to 2 minutes over high heat until wilted, stiring frequently.
    Place spinach in a sieve and drain until cooled.
    Squeeze the extra liquid with your hand, then roughly chop the spinach.
    You should have about 1 cup.
    Warm 2 tablespoons of olive oil over medium heat.
    Add the onion and cook until golden, about 5 minutes.
    Add the garlic and cook for about 30 sevonds.
    Add the diced tomatoes and cook for 1 minute.
    Add the spinach, sun-dried tomatoes, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
    Cook 1 to 2 minutes until all the moisture has evaporated.
    Remove and set aside.
    Remove and discard the mushroom stems.
    Carefully scrape out the black gills and discard.
    Brush olive oil on mushroom caps and season with 1/4 teaspoon salt.
    Grill smooth side up over medium heat until well marked. About 5 minutes.
    Place on work surface, smooth stde down.
    Spoon spinach mixture into mushrooms.
    In small mixing bowl, combine bread crumbs with 1 tablespoon EVOO, salt and pepper.
    Top spinach with bread crumb mixture.
    Place stuffed mushroom caps on grill an additional 5-10 minutes until the crumbs are browned and the mushrooms are tender.
    Remove from heat and serve.
    from - Weber's Real Grilling

    Also from Weber:
    Asparagus with Sherry-Bacon Vinaigrette
    Grilled Asparagus with Prosciutto and Orange Mayonnaise
    Grilled Asparagus Soup
  • BeliBeli Posts: 10,751
    Mamma mía.....que delicia............. :)
  • Mike in AbitaMike in Abita Posts: 3,302
    Just as Tom suggested, I like this method. Clean the Portabellas and drizzle a little EVOO on them. Sprinkle a little rub and then some sliced romas and basil. Top it off with some cheese, I used Fontina, and then a little more rub.





    Gotta go. Got the grill fired up and this is the appetizer. Blackened lemon fish to follow. Pics tonight.
  • mojopinmojopin Posts: 200
    Amazing pics there Mike! I think those should be in a food magazine! I wish I could print out the page and eat it.

  • Mike in AbitaMike in Abita Posts: 3,302

    I get my inspiration for RTD Woodoogies and Trexthey are the masters. I am learning though.

    Just like cooking on the egg it's all fun. :woohoo:
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